Strawberry-Raspberry-Rhubarb Crumble
INGREDIENTS
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1 2/3 cups all-purpose flour
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1/2 cup turbinado sugar* or packed brown sugar
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1/2 cup slivered almonds (optional)
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2 teaspoons baking powder
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2 teaspoons finely shredded lemon peel
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1/2 cup butter, melted
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6 cups fresh strawberries, hulled and quartered, or whole frozen unsweetened strawberries
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3 cups fresh rhubarb, cut into 1/2-inch slices, or frozen unsweetened sliced rhubarb
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2 cups fresh raspberries or frozen unsweetened raspberries
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1 cup granulated sugar
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1/2 cup cornstarch
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1/4 teaspoon salt
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2 tablespoonsChambord or raspberry liqueur (optional)
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Creme fraiche (optional)
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